If you’re on the hunt for a classic cookie that never fails to impress, you’re in the right place. I absolutely love this Peanut Butter Blossom Cookies Recipe because it’s just the perfect blend of soft peanut buttery dough and that melty chocolate kiss on top. When I first tried this recipe, it quickly became a family favorite – simple, nostalgic, and downright delicious. Trust me, once you make these, they’ll be your go-to cookie for every occasion!
Why You’ll Love This Recipe
- Perfect Texture: These cookies stay soft and chewy inside with just a slight crisp on the edges.
- Simple Ingredients: No fancy or hard-to-find items, just pantry staples that work beautifully together.
- Quick & Easy: You can whip up a batch in under 30 minutes, including baking time.
- Versatile Flavors: Swap out Hershey’s Kisses for caramel or peppermint kisses for a fun twist.
Ingredients You’ll Need
Every ingredient here plays a role in making your Peanut Butter Blossom Cookies Recipe taste just like the ones from your favorite bakery – rich peanut flavor meets that soft, sugary cookie base. I always recommend room temperature eggs and milk because it helps everything mix smoothly and gives the dough great texture.
- Shortening: I prefer shortening over butter for this recipe because it keeps the cookies tender and helps them hold their shape.
- Brown sugar: Adds just a touch of molasses flavor and keeps cookies moist.
- Granulated sugar: Used both in the dough and for rolling the dough balls for that perfect sweet crust.
- Creamy peanut butter (not natural): The classic creamy kind balances sweetness and gives that signature peanut butter taste.
- Egg: Helps bind everything and gives the cookie structure.
- Milk: Just a splash to keep the dough soft and workable.
- Vanilla extract: Enhances the flavors and adds a subtle warmth.
- Baking soda: Gives the cookies a little lift and helps with texture.
- Salt: Balances the sweetness and elevates all the other flavors.
- All-purpose flour: The base that holds it all together – measuring it right is key!
- Granulated sugar (for rolling): Creates a slightly crunchy, sweet coating.
- Flaked sea salt: A tiny sprinkle on top takes these cookies to another level by contrasting the sweetness.
- Hershey’s Kisses (unwrapped): Melts perfectly on top, adding that iconic finishing touch.
Variations
I love making this Peanut Butter Blossom Cookies Recipe just the way it is, but sometimes I like to mix things up depending on the season or who’s coming over. Feel free to personalize — it’s all about what makes you happy in the kitchen!
- Flavored Kisses: My family goes crazy for swapping plain chocolate kisses with caramel-filled or peppermint ones during the holidays.
- Nut Allergy Friendly: Substitute sunflower seed butter for peanut butter if you’re baking for someone with allergies – it still tastes amazing!
- Crunch Factor: Add chopped roasted peanuts to the dough if you want a bit of crunch in every bite.
- Mini cookies: Use a smaller scoop to make bite-sized cookies for parties and gatherings.
How to Make Peanut Butter Blossom Cookies Recipe
Step 1: Prep your workspace and preheat
First things first, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper — this helps your cookies bake evenly and prevents sticking. Having everything ready before you mix helps you work efficiently without rushing.
Step 2: Cream the shortening and sugars
Grab a medium bowl and cream together the shortening, brown sugar, and granulated sugar until the mixture is smooth and nice and fluffy. I like to use an electric mixer for this step — it really helps bring that creamy texture. This step is key because it traps air and sets the stage for soft cookies.
Step 3: Add peanut butter, eggs, milk, and vanilla
Next, add your creamy peanut butter to the mixture and mix it again until fully incorporated – this is where that rich peanut buttery goodness comes alive. Then, toss in the room temperature egg, milk, and vanilla extract. Mixing these well ensures your dough will be smooth and cohesive.
Step 4: Combine dry ingredients carefully
In a separate bowl, whisk together baking soda, salt, and flour. Now, add these to your wet ingredients and mix just until combined. Be careful not to overmix here — overworking the flour can make your cookies tough. The dough should be soft and a little sticky.
Step 5: Scoop, roll, and add finishing touches
Using a 2 teaspoon cookie scoop or spoon, form dough balls, then roll each ball in granulated sugar — this gives a tiny sweet crunch on the outside. Place them on your prepared baking sheets spaced out well (these cookies don’t spread much, so you can fit about 20 per tray). Finally, sprinkle lightly with flaked sea salt — this is my favorite trick for balancing sweetness.
Step 6: Bake and top with chocolate kisses
Bake the cookies for 8-10 minutes. You’ll notice they’ll puff up slightly and start to show little crinkles on the surface when ready. Don’t overbake — you want that soft texture. Right out of the oven, gently press an unwrapped Hershey’s Kiss into the center of each cookie. Then transfer the trays to the fridge for 10-15 minutes; this step keeps the chocolate firm and perfectly set.
Pro Tips for Making Peanut Butter Blossom Cookies Recipe
- Use Room Temperature Ingredients: This helps everything blend smoothly and prevents the dough from being lumpy.
- Don’t Overmix the Dough: Stop mixing as soon as the flour is incorporated to keep your cookies tender.
- Chill After Baking: Placing the cookies in the fridge after baking helps the chocolate stay firm and gives a beautiful texture balance.
- Measure Flour Correctly: Using a kitchen scale or spooning and leveling flour prevents dense cookies.
How to Serve Peanut Butter Blossom Cookies Recipe
Garnishes
I love sprinkling just a touch of flaked sea salt on top of these cookies before baking — it really brings out the peanut butter flavor and balances the sweetness. If you want to get fancy, a tiny drizzle of melted dark chocolate after the kisses set can add a gourmet touch.
Side Dishes
These cookies are a perfect pairing with a cold glass of milk or a cup of hot coffee or tea if you’re like me and enjoy a cozy treat. For holiday gatherings, they go great alongside fresh fruit or a simple vanilla ice cream to balance the richness.
Creative Ways to Present
I’ve wrapped batches in clear cellophane tied with rustic twine for gifts, which always gets compliments. For parties, arrange them stacked on a decorative platter with some mini milk bottles and colorful straws — it’s so inviting and fun, especially with kids around!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and fresh, but if you want to keep them longer, freezing is your friend.
Freezing
I like to freeze these peanut butter blossom cookies after they’ve completely cooled and the chocolate has set. Just layer them between sheets of parchment in a freezer-safe container. They keep well for 2-3 months, which is perfect when you want a cookie stash ready to defrost.
Reheating
To enjoy frozen cookies, let them thaw at room temperature for about 30 minutes. For a fresh-baked feel, pop them in a 300°F oven for 5 minutes. This warms the cookie and softens the chocolate slightly without melting it completely.
FAQs
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Can I use natural peanut butter instead of creamy for this recipe?
You could, but natural peanut butter tends to separate and changes the dough’s texture, often making it crumbly or greasy. For the best classic result, stick with creamy, processed peanut butter as mentioned in the recipe.
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Why do you add flaked sea salt on top of the cookies?
A little sea salt sprinkled before baking adds a delightful contrast to the sweet cookie and chocolate, making the flavors pop. This small step makes a big difference; I always recommend it!
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Can I make these cookies gluten-free?
Yes! Try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or add some if needed to help the cookies hold together well.
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How do I prevent the kisses from melting too much during baking?
The trick is to bake the cookies first without the kisses, then immediately press each kiss into the hot cookie right after pulling them out of the oven. Chilling the cookies afterward helps the chocolate keep its shape.
Final Thoughts
This Peanut Butter Blossom Cookies Recipe has a special place in my heart because it’s one of those comforting, crowd-pleasing treats that never disappoint. I love how simple ingredients combine to create something so joyful and perfect for sharing. I honestly hope you enjoy making and eating these as much as I do – they’re so worth it, and I think you’ll be reaching for this recipe again and again, just like me!
Print
Peanut Butter Blossom Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut Butter Blossom Cookies are classic, soft peanut butter cookies rolled in sugar and topped with a melty Hershey’s Kiss in the center. This easy-to-make recipe combines creamy peanut butter with rich brown and granulated sugars for a perfectly sweet and tender cookie. Finished with a sprinkle of flaked sea salt and chilled to keep the chocolate firm, these festive treats are great for holidays, parties, or any time you crave a delightful peanut butter dessert.
Ingredients
Cookie Dough
- ½ cup (102.5 g) shortening
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (129 g) creamy peanut butter (not natural)
- 1 large egg (room temperature)
- 2 tablespoons milk (room temperature)
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups (245 g) all-purpose flour
For Rolling & Topping
- ½ cup (100 g) granulated sugar (for rolling cookies)
- Flaked sea salt (for sprinkling on top)
- 10 oz (283.5 g) bag Hershey’s Kisses (unwrapped)
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Shortening and Sugars: In a medium bowl, beat shortening with brown sugar and granulated sugar until the mixture is smooth and creamy, which helps develop a tender texture.
- Add Peanut Butter: Mix in the creamy peanut butter until fully combined to infuse the dough with rich peanut flavor.
- Incorporate Wet Ingredients: Add the egg, milk, and vanilla extract to the bowl and beat until the mixture is well blended and homogenous.
- Add Dry Ingredients: Stir in baking soda, salt, and all-purpose flour just until combined. Be careful not to overmix to maintain tender cookies.
- Form and Sugar the Dough Balls: Using a 2 teaspoon cookie scoop, form dough balls and roll each ball in granulated sugar. Place the sugared balls about 20 per baking sheet, spaced evenly, and sprinkle lightly with flaked sea salt.
- Bake Cookies: Bake the cookies in your preheated oven for 8-10 minutes or until they start to puff and show cracks on the surface, indicating they are set but still soft inside.
- Top with Hershey’s Kiss: Immediately after removing from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie so it slightly melts into the warm cookie.
- Chill to Set Chocolate: Transfer the cookies to the refrigerator for 10-15 minutes to allow the chocolate kisses to firm up and hold their shape.
Notes
- Store cookies in an airtight container at room temperature for 2-3 days or freeze for up to 2-3 months for longer preservation.
- Feel free to experiment with different Hershey’s Kiss flavors such as caramel or peppermint for a unique twist.
- Use room temperature ingredients to ensure the dough mixes evenly and produces the best texture.
- Weighing ingredients, especially flour, yields more consistent results. If you don’t have a scale, lightly spoon the flour into measuring cups without packing.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
